PEANUT BUTTER CUPCAKES RECIPE | ALLRECIPES
Provided by: 93CAMILLA39
Total time: 22 minutes
Prep time: 10 minutes
Cook time: 12 minutes
Yield: 24 cupcakes
|2 cups brown sugar|
|½ cup shortening|
|1 cup peanut butter|
|1 ½ cups milk|
|1 teaspoon vanilla extract|
|2 ½ cups all-purpose flour|
|1 teaspoon baking soda|
|2 teaspoons cream of tartar|
|1 pinch salt|
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
- In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Calories 209 calories, CarbohydrateContent 24.8 g, CholesterolContent 16.7 mg, FatContent 10.5 g, FiberContent 1 g, ProteinContent 5.1 g, SaturatedFatContent 2.5 g, SodiumContent 117.7 mg, SugarContent 13.5 g
NIGELLA LAWSON CHOCOLATE PEANUT BUTTER CAKE | BBC2 COOK, EAT …
Provided by: Nigella Lawson
Total time: 20 minutes
Cook time: 20 minutes
Yield: Gives 8-12 slices
|Chocolate, Peanut butter|
1. Heat the oven to 180ºC/160ºC Fan. Butter two 20cm sandwich tins (or four tier-cake tins) and line them with baking parchment. Don’t use loose-bottomed tins as this is a runny batter.
2. Cut the butter lengthways into four pieces (just to aid melting) and put into a heavy-based fairly wide saucepan – I use one of 22cm diameter – and set over gentle heat. Add the just-boiled water, and whisk in the cocoa and both brown and white sugars, and keep on low heat, whisking gently, until the butter has melted, and you have a smooth, amalgamated mixture. Remove from the heat, and stir in the vanilla extract. Let stand for 5 minutes.
3. Measure out the flour in a bowl, add the baking powder and bicarb and fork to mix. Whisk the eggs together in a small jug.
4. Pour the eggs gradually into the pan, whisking all the while, until they are completely absorbed.
5. Finally, whisk in the flour slowly and gently until you have a smooth batter, and pour and scrape evenly into your waiting tins.
6. Bake in the oven for 18–20 minutes (or approx. 7 minutes for the ultra-shallow tins), by which time the cakes will be beginning to shrink away at the edges, and a cake tester will come out cleanish; it is a damp cake, though, so it’s fine if a few crumbs cling to the cake tester.
7. Leave the cakes to cool for 10–15 minutes on a rack; they can be turned out once the tins are not so hot that you’d need to use oven gloves. Or you can leave them in their tins until cold. I always do this if making the four-tier variant.
8. To make the buttercream, you must first sift the icing sugar into a bowl. This is one of the few jobs in the kitchen I hate, so I wouldn’t tell you to do it if it weren’t necessary.
9. In another – large – bowl (or the bowl of a freestanding mixer that you’ve fitted with the whisk), beat the butter and peanut butter together very thoroughly; that’s to say, for 3 minutes if you’re using a mixer, or
5 minutes with a handheld electric whisk, by which time you should have a light and fluffy creamy mixture. Beat in the vanilla extract and salt.
10. Still beating, but now at a slightly lower speed, patiently add the sifted icing sugar a spoonful at a time until you’ve used half of it, then beat in the rest in 3 batches. Once it’s all in, turn up the mixer a little and carry on beating for 2 minutes, or for 3 with a handheld electric whisk. Scrape down the sides, to incorporate any icing sugar clinging to the bowl, and beat again for 30 seconds to 1 minute.
11. Still beating, add the cream a tablespoonful at a time and, when it’s all in, carry on beating for 4 minutes (or for 6 minutes with a handheld electric whisk) until you have a soft, aerated and moussily light mixture.
12. Peel away the lining papers from the cakes and place one of the layers, flat-side up, on a cake stand or plate. If this is a 2-layer cake, spread – armed, ideally, with a bendy spatula and a small offset spatula – about a third of the icing evenly onto the waiting cake layer, taking it right out to the very edges of the circle; this will bulge out a bit when you place the other cake on top, which will make it easier for you to ice the sides. And if this is a 4-layer cake, just think in terms of spreading the icing 1cm thick.
13. Top with your second cake, placing it domed-side up, so that the two flat sides are meeting. Then spread another third of the icing over the top. And if making a 4-layer cake, create your tower, spreading 1cm thickness of icing between each layer, and on the top.
14. Use the bendy spatula to get a dollop of buttercream onto the side of the cake, then spread it gently to cover and smooth, ideally with a small offset spatula, and carry on like this, with your two tools, until the cake is covered all the way round. Then run the offset spatula on top and all round the cake again to smooth the buttercream. Leave plain or decorate with the chopped peanuts or as your heart desires.
Make Ahead – Prepare frosting (without cream) up to 1 day ahead. Cover and store in cool place. Whisk frosting briefly then whisk in cream before using.
Store – Store leftovers in airtight container in cool place for up to 5 days.
Freeze – Freeze sponge layers, individually wrapped in double layer of food wrap and layer of foil, for up to 3 months. Unwrap and defrost at room temperature for 2–3 hours.
ELVIS PRESLEY’S FRIED PEANUT BUTTER AND BANANA SANDWICH RECIPE …
Provided by: Nigella Lawson : Cooking Channel
Total time: 10 minutes
Prep time: 5 minutes
Cook time: 5 minutes
Yield: 1 sandwich
|2 slices white bread|
|2 tablespoons butter|
|1 small ripe banana|
|2 tablespoons creamy peanut butter|
- Place 2 pieces of white bread in the toaster on a light setting. Heat skillet over medium heat with 2 tablespoons butter. While the bread is toasting, in a small bowl, using a fork mash the ripe banana until it reaches a smooth consistency. Using a knife, take both pieces of the toasted bread and spread 2 tablespoons of creamy peanut butter, topping 1 side with the mashed banana. Place 1 slice of bread on top of the other forming a sandwich. Place sandwich in hot skillet browning each side, flipping with a spatula, about 2 minutes per side. Take out of skillet, slice on a diagonal and serve on a plate.